Learn to make Ginisang Bagoong! It is a perfect mix of savoury, sweet, and spicy. It’s an excellent condiment for mango greens and your most-loved recipes.
- What is Bagoong
- Helpful Tips
- How to Make Ginisang Bagoong
My annual trip in The Philippines is always an exciting culinary adventure! My aunts are as passionate about cooking as I am, so it’s fun learning from their experiences. While on my trip recently one of my aunties shared with me the secrets to making the most delicious lumpia Sariwa and my other aunt showed me to cook her famous Ginisang Bagoong.
I hope you’ll try their recipes and give them to try as they’re the best! The shrimp sauce my aunt makes recipe is far superior to mine. I’m changing this article to reflect her recipe.
What is Bagoong
Bagoong, also known as alarming is fermented food comprised of tiny shrimp or Krill. These tiny crustaceans are cleaned with brine solutions, then combined with salt.
The paste is stored in earthen jars, and left to ferment for 1 to 3 months. There is food colouring to make the paste have a distinctive colour of pink or red. The result that is result of the process is fish sauce. It is a yellowish, clear liquid that dries over the top.
It is widely used widely in Southeast Asian cuisine, it is also an ingredient used in Filipino dishes such as Pinakbet Tagalog as well as the binagoongan. While it is possible to eat “fresh”, the extra step of sautéing and gisa can make it a more suitable option for dishes like Kare Kare and, of course, mangoes in green.
- Utilizing a fine-mesh sieve, clean the raw shrimp paste to remove any excess brine. Drain the water thoroughly.
- Cook the sugar in the oil until it is it dissolves and starts to begin to turn brown. Add the shrimp and cook until it turns a different colour.
- Add chilli peppers, if you prefer spicy.
- The shrimp paste can be thickened with a cornstarch slurry to improve the texture.
- Allow cooling completely, then transfer the mixture to a container that has an easily-fitting lid.
Ginisang alamang is an excellent sauce for your favourite dishes, but the best method of enjoying it, I believe is to pair it with fresh mangoes. I’m salivating watching the picture above!
Strange as it may seem for the casual observer but sweet green mangoes are the perfect backdrop for huge portions of this sour taste. The fruit’s sourness is enhanced with the sweet and savoury and spicy flavours of bagoong can be a real treat!
Ginisang the alamang makes a great sauce for your favourite dishes. However, the best way to enjoy it is by pairing the sauce with mangoes that are fresh. I’m salivating after watching this picture!
As odd as it might appear to the casual observer, however sweet mangoes with a green hue provide the perfect backdrop to large portions of this sour flavour. The fruit’s acidity is accentuated by its sweet, savoury as well as spicy flavours of bagoong. It is a true treat!
The paste is then stored in earthen jars and allowed in the jars to ferment for about three months. Food colouring is used to create distinct colours, which as red or pink. The final consequence of this process is called fish sauce. It’s a yellowish clear liquid that is dried on top.
It is extensively utilized across Southeast Asian cuisine, it is also a component in Filipino dishes like Pinakbet Tagalog as well as the binagoongan. While it can be eaten “fresh”, the extra step of sautéing and Gisa makes it more suitable for dishes such as Kare Kare and, of course, mangoes with green.
There are a variety of Filipino dishes that use shrimp paste to enhance the flavour. Kare-kare, and Pork Binagoongan (binagoongang baboy) are only a couple of them.
It is a great stand-alone meal. Bagoong Guisado can be simply consumed with rice that is steamed. Do you enjoy Bagoong Fried Rice? It is possible to make it by looking up the recipe for garlic-fried rice Try including 1/4 cup Bagoong Guisado into the dish. I’ll be publishing another recipe on this blog in the near future.
- 2 cups bagoong alamang, preferably colourless
- One cup of oil from canola
- 1/2 cup of sugar
- 2 Thai chilli peppers, optional
- 1 cup corn starch
- 2 tablespoons of water
- Utilizing a fine-mesh sieve to rinse the shrimp paste in cool, running water to remove any excess saltiness. Drain well.
- In a large pan, on medium heat, cook oil.
- Incorporate sugar, and stir frequently until sugar dissolves and the sugar lightly browns.
- Cook the bagoong with a constant stirring for approximately 3 – 5 mins or so or until the colour becomes darker.
- Mix in minced peppers, if you wish to use them.
- Within a bowl mix the corn starch and water. Stir until it is completely smooth.
- Incorporate cornstarch slurry into the pan and stir until it is evenly distributed. Continue cooking until the mixture of shrimp is slightly more spongy.
Information on nutrition is calculated as one tablespoon for each serving.
Calories: 54kcal, Carbohydrates: 3g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 89mg, Sodium: 275mg, Sugar: 3g, Vitamin A: 2IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 1mg“This website offers approximate nutritional information for your convenience. It is provided as a courtesy. Information on nutrition is gathered mostly through sources such as the USDA Food Composition Database, when available, or other calculators on the internet.”